Follow these steps for perfect results
butter
softened
granulated sugar
lime
zested
lemon
zested
all-purpose flour
orange juice
fresh
milk
eggs
separated
powdered sugar
for dusting
mixed citrus zest strips
to decorate
Preheat oven to 375°F (190°C).
Lightly grease 4 - 8.5 oz ramekins.
Cream butter, granulated sugar, lime zest, and lemon zest together until light and fluffy.
Add all-purpose flour and orange juice to the butter mixture.
Scald milk in a separate saucepan.
Whisk the scalded milk into the butter mixture.
Transfer the mixture to a saucepan and heat until thickened, stirring constantly.
Beat in egg yolks until well combined.
Allow the mixture to cool slightly.
In a clean bowl, whip egg whites and 2 additional egg whites to soft peaks.
Gently fold the whipped egg whites into the citrus mixture.
Transfer the mixture to the prepared ramekins, filling each about three-quarters full.
Bake in the preheated oven for 15-20 minutes, or until puffed and golden brown.
Dust with powdered sugar and top with mixed citrus zest strips.
Serve immediately.
Expert advice for the best results
Ensure egg whites are whipped to soft peaks for a light and airy soufflé.
Do not overbake, or the soufflé will collapse.
Everything you need to know before you start
15 mins
The base can be made ahead. Add the egg whites when ready to bake.
Dust with powdered sugar and garnish with citrus zest.
Serve warm with a dollop of crème fraîche or vanilla ice cream.
A sweet and sparkling wine that complements the citrus flavors.
Discover the story behind this recipe
A classic French dessert often served for special occasions.
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